Características físicas e tecnológicas de pães elaborados com farelo de arroz torrado

Resumo

The aim of this work was to evaluate the physical and sensory quality of form breads type formulated with different levels of substitution of wheat flour (FT) by toasted rice bran (FAT). It was determined the centesimal composition, including the soluble and insoluble dietary fiber contents. It was applied whole randomized design with five treatments (0.0%, 7.5%, 15.0%, 22.5% and 30.0% of FAT in substitution to FT) and three repetitions. The color and the breadmaking test scores were evaluated for each treatment. Microbiological analyses were done to the treatment with FAT which reached the highest total score. The higher substitution level of FT by FAT, darker and lower specific volume of breads, because of the high level of dietary fiber content of FAT (29,2%), what increased the moisture retention in the final product. Among the treatments containing FAT, the bread with 7.5% of FAT had the highest score at the breadmaking test (83.5), which differed (P<0.05) from control treatment only for specific volume and total score parameters, presenting an adequate profile for Salmonella sp, total coliforms, moldiness and yeast in relation to legislation limits, and so it can be recommended for commercialization.

Descrição

Palavras-chave

Oryza sativa L., Desenvolvimento de produtos, Subproduto, Oryza sativa L., Byproduct, Products development

Citação

SOARES JÚNIOR, Manoel Soares; BASSINELLO, Priscila Zaczuk; LACERDA, Diracy Betânia Cavalcante Lemos; KOAKUZU, Selma Nakamoto; GEBIN, Pedro Francisco Cavalcante; JUNQUEIRA, Thaís de Lima; GOMES, Vinícius Almeida. Características físicas e tecnológicas de pães elaborados com farelo de arroz torrado. Semina, Londrina, v. 29, n. 4, p. 815-827, out./dez. 2008.